This standard was last reviewed and confirmed in 2015. Therefore this version remains current.
Specifies a method for the determination, by a spectrometric method, of the total capsaicinoid content of whole or powdered chillies and their oleoresins. This method of analysis requires discoloration by carbon black.
Status : PublishedPublication date : 1994-12
Edition : 1Number of pages : 4
Technical Committee:Spices, culinary herbs and condiments
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